A Russian invention
Developed and marketed for the first time by a Russian chemist in the early 19th century, the milk in powder is at the time a great progress. Made of milk Dehydrated easily transportable and virtually imperishable, it is primarily used primarily in the military. In France, it is from the 1950s that consumers will be able to discover it. Appreciated for its digestive virtues and its lightness, long conservation: it seduces women in search of modernity and progress.

Baby star food
If the milk powder is first thought for adults, at the time some brands specialize in the development of milks infantile, which is a real little revolution for mothers who can not or do not want to breastfeed. The now famous brand Guigoz, created in Switzerland in 1906, made its entry on the French market in 1927 and quickly became a great success, thanks to constant improvement processes.

Sweetness and sweetness in the kitchen
In the spotlight this autumn, the milk powder returns to the forefront of the culinary scene thanks to the brand Régilait which offers this year a range dedicated to cooking! Adorned by famous and recognized chefs like William Ledeuil, Gontran Cherrier or David Zuddas, it's THE smart touch that removes the lumps in your Bechamel or your pasta to pancakes, which brings sweetness and smoothness to homemade yogurt and gives a beautiful golden color to your pastries and pastries.

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